September 23, 2016

Chicken liver Pâté with Pistachios

Some say Pâté is an acquired taste.

I can't vouch for that because I grew up loving chicken liver in so many forms. My mum used to make a delicious sauteed with tomatoes that was taught to her by my grand father and chicken liver Pâté was our party staple.

It brings back old great memories of lovely parties my parents would throw; the scent of fresh flowers, rich silk cushions and the music room all done up for the evening.

Pâté is ridiculously easy to make - provided you don't skimp on the butter. Traditionally the quantity of liver to butter is equal. Think on that for a moment & all the ensuing hours sweating in the gym!

But in my experience, you can get away with using half that and still end up with that luscious texture we love. Go less than that and you compromise on flavor and taste.

So if you're going to make Pâté, just remember, you're not eating the whole bowl so make it an occasion and enjoy!

Gather the ingredients,

2 sticks unsalted butter, softened

4 tbs butter to sauté shallots

6 tbs butter, unsalted (to finish)

3 large shallots

1 lb+ container chicken livers

1 tsp salt

½ tsp ground black pepper

½ cup dry Marsala wine

¼ cup Marsala wine (for puree)

½ cup chopped pistachios

2 tsp chopped thyme

To serve: Ciabatta bread or Baguette

olive oil for bread

Shallots: Peel, discard ends, chop and set aside

Thyme: Strip leaves from stem and set aside.

Chicken Livers: Sieve the chicken livers draining away the liquid.

Pistachios: Remove to a zip-loc bag and close, laying flat on the counter top. Lightly pound the pistachios with a rolling pin until pistachios are broken into desired pieces.

In a large skillet, melt 4 tbs of butter. Add the shallots & thyme with ½ tsp salt and sauté for about 8 minutes or so until the shallots have turned translucent.

Add the chicken lives and cook for over medium heat for 5 minutes, turning a few times until the chicken livers are firm. Add ½ cup Marsala wine & simmer to evaporate. Continue to cook the livers until the livers are light pink in the center, approx another 5-6 minutes.

Transfer the livers into a blender and add the butter & remaining Marsala wine. Puree until a smooth paste has formed. Remove to bowls. Meanwhile, melt the butter for the topping & divide butter among Pâté bowls, pouring to cover the Pâté.

Sprinkle the chopped pistachios. Cover with cling wrap and chill for at least 4 hours or overnight until the butter is firm.

To serve: Preheat the oven to 400 deg F.

Remove the Pâté 1 hour before serving from the refrigerator to slightly soften and make it pliable to eat.

Bread: Cut the bread into ¼” thick slices on a diagonal.

Line a baking pan with parchment paper and place the bread on the baking pan in a single layer. Apply olive oil on the bread with a brush and toast for 10 minutes. Until golden around the edges and toasted.

Allow to cool for a few minutes and serve with the Pâté.

Enjoy!

Recipe for

Chicken liver Pâté with Pistachios

Shopping list / Makes approx.. 3 cups

2 sticks unsalted butter, softened

4 tbs butter to sauté shallots

6 tbs butter, unsalted (to finish)

3 large shallots

1 lb+ container chicken livers

1 tsp salt

½ tsp ground black pepper

½ cup dry marsala wine

¼ cup marsala wine (for puree)

½ cup chopped pistachios

2 tsp chopped thyme

To serve: Ciabatta bread or Baguette

olive oil for bread

Preparation:

Shallots: Peel, discard ends, chop and set aside

Thyme: Strip leaves from stem and set aside.

Chicken Livers: Sieve the chicken livers draining away the liquid.

Pistachios: Remove to a zip-loc bag and close, laying flat on the counter top. Lightly pound the pistachios with a rolling pin until pistachios are broken into desired pieces.

Method:

In a large skillet, melt 4 tbs of butter. Add the shallots & thyme with ½ tsp salt and sauté for about 8 minutes or so until the shallots have turned translucent.

Add the chicken lives and cook for over medium heat for 5 minutes, turning a few times until the chicken livers are firm.

Add ½ cup Marsala wine & simmer to evaporate. Continue to cook the livers until the livers are light pink in the center, approx another 5-6 minutes.

Transfer the livers into a blender and add the butter & remaining Marsala wine.

Puree until a smooth paste has formed.

Remove to bowls. Meanwhile, melt the butter for the topping & divide butter among Pâté bowls, pouring to cover the Pâté.

Sprinkle the chopped pistachios. Cover with cling wrap and chill for at least 4 hours or overnight until the butter is firm.

To serve: Preheat the oven to 400 deg F.

Remove the Pâté 1 hour before serving from the refrigerator to slightly soften and make it pliable to eat.

Bread: Cut the bread into ¼” thick slices on a diagonal.

Line a baking pan with parchment paper and place the bread on the baking pan in a single layer. Apply olive oil on the bread with a brush and toast for 10 minutes. Until golden around the edges and toasted.

Comments

Chicken liver Pâté with Pistachios

Some say Pâté is an acquired taste.

I can't vouch for that because I grew up loving chicken liver in so many forms. My mum used to make a delicious sauteed with tomatoes that was taught to her by my grand father and chicken liver Pâté was our party staple.

It brings back old great memories of lovely parties my parents would throw; the scent of fresh flowers, rich silk cushions and the music room all done up for the evening.

Pâté is ridiculously easy to make - provided you don't skimp on the butter. Traditionally the quantity of liver to butter is equal. Think on that for a moment & all the ensuing hours sweating in the gym!

But in my experience, you can get away with using half that and still end up with that luscious texture we love. Go less than that and you compromise on flavor and taste.

So if you're going to make Pâté, just remember, you're not eating the whole bowl so make it an occasion and enjoy!